The other day I ran across a recipe for African soup that looked really good. The only problem is that it called for cous cous, peanuts, and frying in olive oil. Olive oil is an extremely healthful food, but should not be used at very high heats – it has a low smoke point and can oxidize, making it pro-inflammatory.
Anyway, I decided to re-mix the recipe with bone broth and other ancestral ingredients. If you don’t have bone broth handy, or wish to make any, that’s no problem. Just substitute organic broth with clean ingredients. It turned out really delicious, especially during the cold winter months. This soup was also super easy to make, especially since it only requires one pot. Enjoy!
Active cooking cooking time: 20 min / Cook time: 30 min / Total time: 40 min
Makes 6-8 servings
Ingredients:
- 1 Tbsp coconut oil
- 1 ½ Tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 3 cups peeled and diced sweet potatoes (around 2 medium)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 28-oz can diced tomatoes
- ½ cup chunky almond butter (no ingredients other than almonds and salt)
- 5 cups chicken bone broth (or chicken broth)
- ¾ cup grated cauliflower
- Sea salt to taste
- ¼ cup full-fat coconut milk (for garnish)
- ¼ cup chopped almonds (for garnish)
Instructions:
- Heat coconut oil over medium heat in a large pot (big enough to hold full recipe)
- Add ginger, garlic, and onion and sauté ~5 minutes until soft and fragrant
- Add sweet potato, cumin and coriander. Stir.
- Add diced tomatoes and almond butter. Stir until evenly combined.
- Add broth and stir. Bring to boil, then reduce heat to low and simmer for 10 minutes.
- Add cauliflower and simmer 15 minutes, or until sweet potatoes are soft when pierced with a fork.
- Try a bite and salt to taste.
- Ladle into bowls and serve with a garnish of 1 dollop of coconut milk and sprinkled with chopped almonds.
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